Sydney’s Fish Butchery and Melbourne’s Yagiz Unite

The head butcher of Sydney’s Fish Butchery’s Paul Farag is joining forces with Yagiz Head Chef, Murat Ovaz at its South Yarra restaurant for two exclusive dinners.

Bringing their experience from three continents to the table, the two chefs are taking a ‘no waste’ approach that will see all parts of each protein shine and cooked using classical techniques with dishes including raw kibbeh, lamb, mussels, fried bread; steamed flounder, cime di rapa, sesame sauce; sardines, pickles, crisp bulgur; Iskender beef, eggplant.

The night will see six-courses of delicious food with matched wines available.